Eclipse Goes to Oaxaca!
So its 7.15AM and I'm sitting in bed wide-eyed and sleepless concerning my little cocoa-clogged brain with the few dozens details that need to be addressed this evening when I serve 120 people dinner. Such is the life of a chocolatier who moonlights as a restauranteur once a month. But sure enough, within hours to declaring exhaustion I will already be dreaming of next month's dinner. At least I'm pretty confident this is how its going to all play out... its happened 12 times already.
That's right, tonight is Eclipse's twelfth Prix Fixe Chocolate Dinner! Wow! It's pretty overwhelming for me to look back and consider (hm... let's see... 5 courses - 1 dessert x 12 dinners = 48???) that I've made 48 different platings that otherwise wouldn't normally contain a chocolate element. Zach, our GM, claims that makes me the nation's foremost chocolate-savory food expert, but I am positive that there are a handful of crazier and more chocolate obsessed people than moi!
Still though, that's a lot of crazy chocolate experimentation. And as I pour over the details of the theme for next month, I wonder why someone hasn't called me out of it yet. Certainly someone thinks this is ridiculous, no?
I guess that's why it has taken me so long to get to next month's theme. Fearing that Rick Bayless or some other definitively world-famous authority would come knocking down my door detailing everything I've done wrong, I have consistently avoided the most obvious of chocolate entrees: Mole. Well, no more! I'm going for it and doing it well!
So join me, staff, and my chocolate-obsessions as we delve into all things authentically Mexican at our next dinner: Oaxacan Fiesta. And if you're unfamiliar with the name, Oaxaca is the Mexican state just south of Pueblo that is famous for mole. Pronounced (say it with me!) wah-Haw-kah.
Exclusively Saturday April 25th, for $25 per person we will be celebrating the following menu:
Black Bean & Shrimp Quesadilla with Roasted Tomato Salsa and Quacamole (optional starter)
Sweet Onion & Chipotle Soup with White Chocolate Crema and Poached Quail Egg
Mole Negro with Slow-cooked Chicken and Cocoa-nib Tamales
Oaxacan Mocha Cake with Chile-burnt Caramel Sauce
RSVP required. Place your reservations by calling the cafe at 619.578.2984 today!
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6 comments:
Hey Will, as a tree hugger I was wondering if you guys sub the meat for veggie stuff in your meals upon request. I've seen you do it before but I wasn't sure if it was only certain dinners. Thanks.
Yes! We are considering plantains and yucca as the "protein" substitute. Will put a post up when we decide.
please please choose plantains! :) unless of course yucca fits better, but I think yucca just isn't as tasty as plantains :)
Have you ever heard of enmoladas? Well I'm a vegetarian and my Mexican parents (one of whom is Oaxacan) would substitute tortillas for chicken. Think of enchiladas but dipped in mole sauce. you can fill them with cheese, or top them with fresh mexican cheese. Either way they are delicious and my non-Mexican husband loves them!! i make them as often as i can for him.
The Oaxacan event was great, the mole was amazing, Zach. But really, a little side of rice or tortillas is a must for mopping up that gorgeous sauce. I almost just licked the plate!
Thanks for the feedback! After designing 14 dinners (we do one a month!), I think this has been among my best dinners. I spent four days building that Mole Negro, and I think it has been the single most impressed element to a dinner yet.
Thanks for coming to the dinner!
-Will
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